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Chef Tim Says....



Recipe in Pictures

Roasted Red Pepper Soup

You can use bottled roasted red peppers for this recipe. I have taken the time to see how a large red pepper compares to the bottled. The flavor is really close -- especially in a soup like this one. A large red pepper roasted, peeled and seeded is about 6 ounces. The jars of red peppers that I purchase are about 12 ounces so each jar has about two red peppers in it. 

Most of them are packed in water with minimal salt but look carefully because some will have more salt and others are packed in oil.

Here's the recipe for Roasted Red Pepper Soup without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.

First, assemble the ingredients.

 

First, mince the garlic, dice the red onion, and dice the celery.

  • 1.  Preheat the oven to broil.	1. Preheat the oven to broil.
  • Place the peppers in the oven on a sheet of aluminum foil. Place the peppers in the oven on a sheet of aluminum foil.
  • Turn the peppers frequently. The skin should turn dark grey to black.  Turn the peppers frequently. The skin should turn dark grey to black.
  • Remove the pepper from the oven and place in a brown paper bag.  Remove the pepper from the oven and place in a brown paper bag.
  • When they are cool tear the bag open. When they are cool tear the bag open.
  • Remove the peel from the pepper. Remove the peel from the pepper.
  • Open the pepper and remove the seeds.  Open the pepper and remove the seeds.
  •  Mince the peppers.  Cut crosswise and then into small dice. Mince the peppers. Cut crosswise and then into small dice.
  • Place a large sauce pan over medium heat and add the olive oil.  Place a large sauce pan over medium heat and add the olive oil.
  • Add the red onion. Add the red onion.
  • Add the garlic.  Add the garlic.
  • Cook for about 3 minutes stirring frequently.  Cook for about 3 minutes stirring frequently.
  • Add the celery and cook for another 3 minutes stirring frequently.  Add the celery and cook for another 3 minutes stirring frequently.
  • Add the lentils. Add the lentils.
  • Add the salt. Add the salt.
  • Add the pepper. Add the pepper.
  • Add the thyme. Add the thyme.
  • Add the water. Add the water.
  • Add the peppers. Add the peppers.
  • When the soup comes to a boil reduce the heat and simmer for 30 minutes When the soup comes to a boil reduce the heat and simmer for 30 minutes
  • Remove from the heat and add the goat cheese.  Remove from the heat and add the goat cheese.
  • Using a blender or stick blender puree until smooth.  Using a blender or stick blender puree until smooth.